Just got the rest of the bou wrapped up and in the freezer, I love taping that final package! I was glad that I held off on the hind quarters till tonight. We fried up the backstraps tonight and although very good and tender, a little stronger flavor than what I' m used to on the caribou. I made a few roasts and steak packages, but most is ready to be ground into sausage, and marked as such. Got plenty of meat to head south to Juneau to feed the extended family. My dad brought up some meat from town, and I have two boxes full in the freezer from the July hunt. Some of this is going south with me though! I' ll get a cooler full right at 50 pounds and have seak take it south with him on the 17th or 18th of November.

I kept the cape on him too, full from the knees up to the ridge of the neck behind the ears. Gotta figure out what to do with it now. Leave it outside for the winter or try to get it to the tannery. Guess it' s not going anywhere. It' s all fleshed out, but not salted, should it be okay?

Sorry for the previous picture, I' ll make sure to post one from the field once I get the film developed, but that will probably be a few weeks.

Nimrod, guess I' ll be seeing you before that, are you springing for dinner next week?